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–+ servings

Cowboy Caviar

Cowboy Caviar is like eating the rainbow — colorful, fresh, and full of flavor in every scoop. It’s packed with fiber and so good for you, but so yummy you’d never even notice. I love keeping a batch in the fridge for healthy snacking all week long.
Prep Time20 minutes
Total Time20 minutes
Yields8 servings
Print Recipe Pin Recipe
Servings8 servings

Ingredients

DRESSING

  • 1/3 cup neutral oil, like avocado oil
  • 3 tablespoons water
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chipotle adobo paste
  • 1 tablespoon lime juice
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon salt, adjust to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper

VEGGIE BLEND

  • 15 oz can black eyed peas, drained and rinsed
  • 15 oz can black beans, drained and rinsed
  • 1 cup yellow sweet corn
  • 1 cup grape tomatoes, chopped
  • 1 red bell pepper, chopped small
  • 1 green bell pepper, chopped small
  • 1 jalapeño, seeds and stem removed, finely diced
  • 1/2 red onion, chopped small
  • 3 to 4 tablespoons cilantro, finely chopped
  • 1 large avocado, or 2 small, cubed small

TO SERVE

  • tortilla chips
  • salt, to taste

Instructions 

  1. Make the dressing: Add the oil, water, honey, apple cider vinegar, chipotle adobo paste, lime juice, mustard, salt, paprika, and black pepper to a blender and blend until smooth. You can also use an immersion blender in a jar, or shake everything together in a mason jar with a tight lid until emulsified.
  2. Prepare the veggie blend: In a large mixing bowl, combine the black eyed peas, black beans, corn, grape tomatoes, red bell pepper, green bell pepper, jalapeño, red onion, and cilantro.
  3. Bring it together: Pour the dressing, adding as little or as much as you like, over the veggie mixture and gently toss until everything is evenly coated. You can always add more as you taste and go. I used about 2/3 of the dressing and stored the rest in the fridge in an air tight container.
  4. Add the avocado: If serving right away, fold in the avocado now. If making ahead, wait until just before serving to add it so it stays fresh.
  5. Serve: Taste and adjust the salt if needed. Serve with tortilla chips, or chill for 30 minutes before serving to let the flavors meld.

Notes

Q: Can I make cowboy caviar ahead of time?
A: Yes! You can make the dressing and chop all the veggies (except avocado) ahead of time. Mix everything together and store in the fridge, then fold in the avocado right before serving so it stays fresh and green.
Q: What can I serve cowboy caviar with besides tortilla chips?
A: It’s amazing as a dip with chips, but also works as a topping for tacos, burrito bowls, or grilled chicken and fish. You can even serve it as a side salad — it’s super versatile.
Q: How long does it last in the fridge?
A: Cowboy caviar will stay good for about 3 to 4 days in the fridge. Just store it in an airtight container. The avocado may brown slightly, but it’s still safe to eat — or you can add the avocado fresh each time.
Q: Is this recipe spicy?
A: Not really! The seeds and stem are removed from the jalapeño, so it adds flavor without heat, and the chipotle adobo paste we’re using is just the sauce from the jar — not the peppers themselves. But if you’d like it even milder, you can simply skip the jalapeño.
Q: Can I add other vegetables or beans?
A: Yes! This recipe is very customizable. You can add diced cucumber for crunch, mango for sweetness, or even chickpeas. You can also swap in pinto beans or kidney beans instead of black beans. And if you’re in the mood for a change, try it with a different dressing like a cilantro-lime vinaigrette or a creamy avocado dressing.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!